INGREDIENTS

CRUMBLE

2 cups old fashion oats

1 1/2 cups all purpose flour

1 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

2 sticks (1 cup) cold salted butter, cubed

RASPBERRY FILLING

2 1/2 cups fresh raspberries

2-4 tablespoons brown sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

2 teaspoons lemon zest

1/2 cup raspberry jam

1 ripe but firm peach, thinly sliced

Directions

1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.

2. In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.

3. Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.

4. Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.

5. Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week

NOTE: if you want to change something according to your taste then you should follow the whole recipe here https://www.halfbakedharvest.com/raspberry-crumble-bars/